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Quality Beverage Management Standards. Chapter 6. Learning Objectives After completing this chapter, you should be able to:. • Explain the importance of providing quality non-alcoholic beverages.
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Quality Beverage Management Standards Chapter 6
Learning Objectives After completing this chapter, you should be able to: •Explain the importance of providing quality non-alcoholic beverages. •Describe federal, state, and local regulations that impact the purchase and management of alcoholic beverages. • Explain basic management practices applicable to selecting, purchasing, receiving, storing, and issuing alcoholic beverages.
Learning Objectives continued: After completing this chapter, you should be able to: •Explain beverage-production standards for bar layout and drink preparation procedures. •Describe the use of manual and automated beverage-production methods. • Describe three beverage service methods. • Explain procedures for managing wine sales.
Non-Alcoholic Beverages Water Coffee Tea Soft Drinks Milk
Regulations and Alcoholic Beverages Federal Regulations State Regulations Local Regulations
Beverage Management Practices Selecting and Purchasing Beverages Beers Spirits
Managers Math Answer the Questions: Total cost is $124.20
Beverage-Production Standards Well-Planned Layout
Standardized Production Procedures Standardized Recipes Portion Size Standards
Manual and Automated Beverage Production Manual Beverage Production Automated Beverage Production
Beverage Service Methods Service by Bartenders Service by Beverage Servers Service by Bartenders and Servers
Enhancing Wine Sales Wine and Food Pairings
Wine Lists Wine Pricing Wine Storage Wine Service
1.Explain the importance of providing quality non-alcoholic beverages. • Managers should be concerned about the service of non-alcoholic beverages because they are popular and profitable. • Attention to simple but important details can help ensure that water, coffee, tea, soft drinks, and milk consistently meet the establishment’s quality standards.
2. Describe federal, state, and local regulations that impact the purchase and management of alcoholic beverages. • The federal Bureau of Alcohol, Tobacco, Firearms and Explosives (ATF) enforces federal laws related to the manufacture and sale of alcohol. • State licenses permit operations to sell beer only; beer and wine; or beer, wine, and spirits. • Managers must know and comply with all regulations applicable to what is sold; where, when, how, and to whom; and in what quantity. • Many municipalities have their own liquor authority and regulations that affect the sale of alcoholic beverages, and local laws are often stricter than the applicable state laws. • Local regulations also deal with food and fire safety code regulations that impact beverage operations. • The storage of alcoholic beverages and supplies used to prepare them are of concern during food safety inspections.
3. Explain basic management practices applicable to selecting, purchasing, receiving, storing, and issuing alcoholic beverages. • In control states, the state is the only supplier of liquor. • In license states, the state grants licenses to wholesalers, distributors, or manufacturers to sell alcohol. • Many types of beers and liquors are available, and managers must determine those that are most popular. • Product costs and selling price potentials are additional concerns. • Storage concerns relate to maintaining quality and reducing theft. • Physical inventories on at least a monthly basis are necessary to determine the quantity and cost of products in inventory. • Beverage issues should be on a full-bottle-for- empty-bottle basis to reestablish the behind-bar par level.
4. Explain beverage-production standards for bar layout and drink preparation procedures. • A beverage-production area (bar) must be designed for employee efficiency. • Control of alcoholic beverages is important to manage costs, meet standards, and ensure that alcohol is served responsibly. • Drink production is standardized using standardized recipes that specify portion size and by ensuring that quantity measures are always used. • Glasses and even the ice used have an impact on beverage quality.
5. Describe the use of manual and automated beverage-production methods. • Even experienced bartenders must follow standardized recipes for beverages. • Spirits should be measured with a portion control tool (jigger) or with a metered pour spout. • High-revenue-volume operations may automate production of highballs and cocktails using dispensing systems that automatically determine the customer charge, assess the quantity of liquor used, and ensure that the correct portion of alcohol is served.
6. Describe three beverage service methods. • Three basic methods can be used to serve alcoholic beverages to customers. • First, bartenders serve drinks to customers at the bar and may serve customers in nearby areas during slow times. • Second, beverage servers serve customers in the bar lounge or other areas. • Third, bartenders and servers are used. • With this system, the bartender may also serve food at bar areas.
7. Explain procedures for managing wine sales. • Effective wine purchasing requires product knowledge and an understanding of value and customer preferences. • There is a long tradition of food and wine pairings in which wines are selected after the food item to complement the food. • A wine list serves the same purpose as a food menu. • There are many strategies to ensure customers have desired wine alternatives. • The selling price should be in line with the operation’s pricing structure and generally based on marking up the cost.
7. Explain procedures for managing wine sales continued… • Managers must plan for wine storage and monitor the temperature, light level, and relative humidity of storage areas unless wines will be used soon after purchase. • Wines sold by the bottle should be presented and served according to procedures established by the property. • These typically allow the host to sample wine and make wine service an important part of the dining experience.
Key Terms: Bag-in-box (soft drink syrup container) A 5-gallon syrup container in which the soft drink syrup is sealed in a plastic bag that is then placed in a cardboard box for easy transporting. Behind-bar par level The number of bottles of each item that should be behind the bar at any time. Bin number (wine) A number that tells the location in a wine storage area where a specific wine is stored. Call brand (spirits) A specific brand of liquor requested by a customer. Cellar temperature A constant storage temperature between 55°F and 60°F (13°C to 16°C). CO2Carbon dioxide—the colorless, odorless gas used to carbonate water in soft drinks and beer.
Key Terms continued: Control state (alcoholic beverages) A state that is the sole supplier of spirits. Individuals and retail establishments must purchase all spirits directly from state stores. Decaffeinated coffee Coffee that has had its naturally occurring caffeine reduced or eliminated entirely. Free pour To pour an alcoholic beverage without a portioning tool. Herbal tea A tea that contains no true tea leaves but is made by steeping the flowers, berries, peels, seeds, leaves, or roots of plants in boiling water. Jigger A small shot glass–type tool used to measure the amount of alcohol in drink preparation. License state A state that grants licenses to wholesalers, distributors, and sometimes to manufacturers that permit these businesses to sell alcohol within the state.
Key Terms continued: Liquor license A state-authorized permit that allows the license holder to sell alcoholic beverages in compliance with state, local, and federal laws. Measured pour spout (alcoholic beverage bottle) A pour spout that controls the beverage quantity by allowing only a specified amount of alcohol to be dispensed. Off-premise license A license that allows an establishment to sell alcohol that will be consumed somewhere else. On-premise license A license that allows an establishment to sell alcohol in the same location where it will be consumed. Overpour To use more alcohol than allowed by a recipe. Pasteurization (beer) The final step in beer production, which heats the product to 140°F to 150°F (60°C to 66°C) for 20 to 60 minutes to kill any bacteria and remaining live yeast cells.
Key Terms continued: Public bar A bar at which customers can be seated. Sommelier A service employee with extensive knowledge about wine including wine storage and wine and food affinities. Underpour To use less alcohol than required by a recipe. Vintage Wines that are grown from grapes in one vineyard during one season. Well brand (spirits) Spirits that are served when there is no preference for a specific brand. Wine and food pairing The idea that some wines go better with some food items than others, and that wine should be selected after the food item to match the food. Wine list A special menu that identifies the wine selections offered along with their selling prices.
